Apple Tart

Apple Tart 

Torta tat-Tuffieħ 

Ingredients

sweet shortcrust pastry.  See Marmurat Tart

600g apples

120g brown sugar

grated lemon rind

cinnamon

cloves

200g sultanas

1 egg beaten

Method

  1. Prepare the pastry.
  2. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick baking dish with it.  If possible use a loose bottomed tin.  This will make it easier to remove the cooked tart.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.
  3. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
  4. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.  Prick the pastry a few times with a fork on the bottom and sides.
  5. Core, peel and slice the apples according to your taste.
  6. Put them in a mixing bowl.  Add sugar, cinnamon, cloves, lemon rind and sultanas. Mix well.
  7. Preheat the oven 1800C/Gas Mark 4.
  8. Fill the baking dish with the apple mixture.  Moisten the edges of the pastry with a little water.  You can completely cover the top with the remaining pastry or else cut the pastry in strips and form a grid with them.  Seal well and trim the edges of the tart.
  9. Make some slits in the top and brush with beaten egg and bake for around 50 minutes in the preheated oven, till the pastry becomes a golden colour.